Posts Tagged ‘gnocchi’

Tucked away in a northern San Diego County suburb, Rancho Bernardo Inn is a hidden gem. Wind your way through a sleepy upper middle class neighborhood, and at the end you’ll find a resort complete with a golf course, spa and plenty of dining options. The vibe is perfectly Southern Californian with its laid-back elegance and beautifully manicured grounds (21 fountains!) — perfect for a weekend getaway.

Rancho Bernardo Inn has an 18-hole golf course, a spa, three pools and four eateries. It’s an intimate property, just big enough to make you feel as if you’ve escaped from the real world for a while.

I was recently invited to stay at Rancho Bernardo Inn as its #INNfluencer of the month. I was treated to a day at the spa, and my husband and I enjoyed dinner at the resort’s fine dining restaurant, AVANT. We stayed with the resort’s Spa + AVANT Package, which includes a 50-minute hydrating facial or organic signature massage and two-course dinner at AVANT with a glass of on-tap wine or beer for $175 per person.

11 2015

If you haven’t already heard, Chef Gavin Mills will be leaving Wood & Vine in mid-November, less than two years after opening the Hollywood joint known for its whiskey drinks and chicken and waffles. Current Sous Chef Eric Buss will take over as interim executive chef and continue to prepare the restaurant’s menu favorites.

As a last hurrah, Mills is putting together an “Offal-y Spooky” Halloween menu featuring snout-to-tail dishes, including blood sausage, calf’s liver, beef tongue, and something described as “cock’s comb and turkey testicle poppers.” Head barman Bayardo De Murguia has also put together a couple of special drinks, including the Are You Afraid of the Dark? with Famous Grouse scotch, Amaro Averna, toasted marshmallow syrup (what?!), Miracle Mile Forbidden bitters and a Laphroaig scotch spritz. Interesting…This special menu will be available on Halloween, Wednesday, Oct. 31, from 5:30 p.m. to close.

While the Halloween menu sounds a bit scary (pun intended), if Mills’ and De Murguia’s regular offerings are any indication, it should be an offally (OK, I’ll stop now) good time. The chicken liver mousse (pictured above) is smooth and fluffy, and the chicken and waffles with a maple glaze and sage butter are satisfying. The shrimp and grits is another good dish, but my hands-down favorite is the gnocchi, which is airy yet hearty. Both the food and cocktail menus change seasonally, so you might find variations depending on when you go.

Chicken and waffles

Shrimp and grits

Gnocchi

If you can’t make it for the Halloween meal, you can always go on a Monday night when you can get a three-course farmers market dinner for $18.

21

10 2012

L.A. Market, Chef Kerry Simon’s restaurant at the JW Marriott hotel at L.A. Live, is now being helmed by Chef de Cuisine Nona Sivley of Gordon Ramsay’s “Hell’s Kitchen” fame. The restaurant’s menu reflects Sivley’s Southern roots with a California flair, ending up with mixed results. There were some dishes here that I loved, but there were also some that missed its mark.

What I loved:

This gnocchi and lump crab appetizer was unique and absolutely delicious. The gnocchi was pillowy, and the addition of kumquat and micro basil was a pleasant surprise and nicely complemented the truffle parmesan cream sauce.

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04 2011

I’ve been wanting to try The Mercantile in Hollywood since it opened about five months ago, so when I saw a $20 prix fixe offered via Blackboard Eats, of course I snatched it up. Then, as is par for the food course, I went to dinner here with some foodie friends. Good times!

And not only was the company enjoyable, so was the food (save for one hiccup, but I’ll get to that later). We started with a bottle of Plan Pégau on the recommendation of our server, who was very knowledgeable about the food and drink, and it was a great recommendation.